Oat β-Glucan is a functional polysaccharide ingredient extracted from selected oat bran through controlled purification and separation processes. It is suitable for bakery applications, providing natural soluble fiber enrichment while maintaining stability in flour-based systems and baking processes.

It contains natural soluble fiber fractions that integrate well into dough and batter matrices, making it suitable for bread, cakes, biscuits, and baked snacks where nutritional enhancement and functional support are required.

Unlike active yeast or chemical additives, this product has no leavening activity and is specifically designed as a nutritional functional ingredient rather than a dough-rising agent.

• Functional oat-derived soluble fiber for bakery applications
• Good compatibility with flour-based formulations
• Stable performance during baking processes
• Source of natural β-1,3-/1,4-glucan with cholesterol-lowering benefits
• EFSA-certified health claim: beneficial effect obtained with daily intake of 3g
• No leavening or fermentation activity
• No food additive classification — clean-label compliant
• Supports healthy bakery product development

• Bread and toast products
• Cakes and sponge cakes
• Biscuits and cookies
• Pastries and baked snacks
• Bakery premix and flour blends
• Meal replacement biscuits
• Functional bakery nutrition products

Oat β-Glucan can be directly added into flour-based systems or dry ingredient blends before mixing.

It shows good compatibility with wheat flour and other grain flours, and can be used in standard baking processes without requiring modification of existing production lines.

Recommended daily consumption: ≤5g/day. For cholesterol-lowering health claims, a minimum daily intake of 3g is recommended per EFSA guidelines.

Store in a cool, dry, and well-ventilated environment. Keep packaging tightly sealed after opening to avoid moisture absorption and quality degradation.

Shelf life: 24 months under recommended storage conditions.